Cheese Plate

I'm hesitant to call this a recipe because it really is something that is too versatile to categorise.  You can use what ever you have in the fridge, what ever you feel like at the time or simply subject to your own personal tastes or that of your guests.

Given that I am in Canada for only a short period of time, I want to experience as much of the local produce as possible.  I work right down by the Granville Island Public Markets, so I am very spoilt for choice.  On this particular occasion (entertaining some of the girls from work), I opted to use the following local ingredients all from the markets.

Ingredients (you will need to alter according, depending on the number of people you are serving).

• 100g Blue Des Basque
• 200g Triple Cream Brie
• 100g Laviot
• 1 packet of fig and balsamic paste
• Melba toasts 
• A crusty loaf of bread
• sultanas and dates

What to do  

Arrange all ingredients on a serving platter to your liking.  Prepare the platter about half an hour before your guests arrive, as cheese is best served at room temperature.  I say half an hour for Canada, but if I was at home in Australia, it'd be 2 minutes before the guests arrive (use your intuition depending on your location).

I don't cut the cheese, I just serve with a cheese knife and left everyone help themselves.  Enjoy!